Blend the blueberries and lemon juice in your blender.
Then fold the sugar and lemon zest into the blueberry/lemon juice mixture.
Pour into a saucepan and heat on medium (stirring constantly) until it comes to a boil.
Serve with my Simple & Yummy Blueberry Scones (Recipe #59337) or use it on whatever else you think it will taste good with!
ENJOY!
CANNED BEET RECIPE:
Place spinach in a salad bowl.
Add remaining ingredients; toss and serve.
5 minutes prep time; no cooking time.
FRESH BEET RECIPE:
Preheat oven to 450\u00b0F Remove beet greens from 3 fresh beets; rinse beets and wrap tightly in foil. Bake for 40-50 minutes or until tender when pierced with a fork. Unwrap foil and remove skin by rubbing firmly with paper towels. Refrigerate beets until cool; cut into pieces and add to salad.
5 minutes prep time; 1 hour cooking time; 1 hour cooling time.
for the chocolate chip scones:
Preheat oven to 425\
nd cut out the scones.
Brush the scones with cream and
hat you need for the scones. Strain out the butter and
5 minutes, or until the scones are a light golden brown
aking the rest of the recipe.
In a large bowl
00b0F).
Place the herb scones on top of meat and
etween cuts, cut out the scones (cut straight down and do
an.
To make the scones: In a blender or food
br>SERVE WITH: Recipe #186965 or Recipe #208437.
LEFTOVER SCONES: as if
laze the tops of the scones. Add your fruit at this
riangle shape.
Place the scones on an ungreased cookie sheet
To make the scones -.
Spray a large baking
Scones: Preheat oven to 350%, making
urbinado sugar topping, sprinkle on scones before baking.
Bake until
ish.
For the herb scones, sift flour, baking powder and
riangle shape.
Place the scones on an ungreased cookie sheet
cut out 30 rounds. Place scones, barely touching each other, on
he dough.
Place the scones side by side, just touching